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  • Nonstick cooking spray
  • 2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 4 teaspoons baking powder
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • 3/4 teaspoon salt
  • 4 tablespoons butter or shortening
  • 1 cup cold buttermilk


  1. Preheat oven to 425F. Lightly spray a baking sheet with cooking spray.
  2. Combine flour, baking soda, baking powder, salt and rosemary in a medium bowl.
  3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Turn dough out on floured surface and dust top of mixture with flour. Knead lightly 5 times. Roll into a 1-inch-thick round. Cut with 2-inch flour-dusted cutter. Place close together on baking sheet. Bake 15 minutes or until golden.
Recipe by Morgan Jarrett.

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The recipe was originally published as Rosemary Biscuits on

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